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No-Bake Caramel Apple Cheesecake is one of my favorite desserts to make once apple season gets going. It has a buttery graham cracker crust, a layer of sweet apples cooked down with butter, brown sugar, and cinnamon — and caramel running through the middle and over the top, because how could we not add caramel?!! This no-bake apple cheesecake sets in the refrigerator and is such a refreshing late-summer treat that tastes like fall.
We do love some cheesecakes around here, especially my Classic New York-Style Cheesecake and the easy Chocolate Chip Cheesecake. But sometimes you don’t want to go through the baking process (even though I am diametrically opposed to using a water bath), and this chilled cheesecake is perfect for those days.
You do need to cook the apples down for the filling, which takes about 10 minutes, but other than that there is no cooking involved, even for the crust.
Testing results for no-bake apple cheesecake
- I chilled one cheesecake for six hours and another one overnight. The longer it chills, the cleaner the slices. Taste is not impacted!
- I tried whipping the cream to just soft peaks, but it didn’t have enough structure, and the cheesecake didn’t set properly. You’ve got to whip the cream all the way to stiff peaks, but be careful not to over-whip and curdle the cream.
I hope you make this recipe. I think you’ll love it!
P.S. You can certainly use store-bought caramel sauce for this recipe, but if you have time, try my Homemade Caramel Sauce. It is divine.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Apples: Three medium Honeycrisp apples, peeled and diced. Cook them first, then let them cool completely before adding them to the cheesecake.
Cream cheese: Use full-fat cream cheese, and let it soften to room temperature. Cold cream cheese leaves lumps that won’t beat out later.
Heavy whipping cream: Not milk or half-and-half. Whip it to stiff peaks before folding it into the cream cheese. Half-and-half and whole milk won’t whip, and the filling won’t set without that structure. Don’t ask me how I know 🥴
Caramel sauce: Half a cup, split between the layer inside and the drizzle on top. I promise not to tell if you use more than that! Jarred caramel works fine here and is what I use most of the time for this caramel apple cheesecake. I prefer Mrs. Richardson’s Caramel Sauce.
Pin this now to save it for laterHow to make no-bake apple cheesecake
- Stir the graham cracker crumbs, brown sugar, and melted butter together and press the mixture into a springform pan. Chill it while you work on everything else.
- Cook the diced apples in butter with brown sugar, cinnamon, and lemon juice until they soften without falling apart, then cool them completely. Cinnamon seasons both the apples and the filling in this cinnamon apple cheesecake, so the spice carries through every layer.
- Beat the cream cheese smooth with powdered sugar, vanilla, and cinnamon. Whip the cream separately to stiff peaks and fold it in.
- Layer half the filling, half the apples, and a drizzle of caramel over the chilled crust, then spread the rest of the filling on top. Cover and refrigerate.
- Just before serving, pile on the remaining apples, drizzle with the rest of the caramel, and add additional whipped cream and graham cracker crumbs for garnish.
How a no-bake filling sets
A baked cheesecake firms up because the eggs in it set in the oven. This no-bake caramel apple cheesecake has no eggs at all, so the structure comes from two places instead: cream cheese that stiffens back up once it gets cold again, and heavy cream whipped to stiff peaks and folded through the filling.
I recommend at least six hours in the refrigerator as the minimum for chilling this cheesecake. If you have time to make it the day before and let it chill overnight, you’ll get cleaner slices with both the crust and the cheesecake filling.
Variations
- Different apples. Gala, Fuji, Granny Smith, and Pink Lady all cook down about the same way Honeycrisp does. Granny Smith will give you a little balance of tartness against all the sweet. I sometimes use a mix of tart and sweet apples, like in my Classic Apple Pie.
- Salted caramel. Swap in salted caramel sauce, and you have a salted caramel apple cheesecake, with a little salt cutting all that sweetness. Or just sprinkle a little coarse sea salt on top with the graham cracker crumbs.
- A different crust. Vanilla wafers and cinnamon graham crackers both crush and press exactly the way regular graham crackers do, but they add different flavors.
- Nuts on top. Chopped toasted pecans or walnuts scattered over the caramel before serving add some crunch against the soft filling.
For something saltier under all that caramel, my Brown Butter Pretzel Crust presses into the pan exactly the same way. And when I’m carrying dessert to somebody else’s house, I skip the slicing altogether and make my Mini Caramel Apple Cheesecakes, which use the same apples and caramel in individual portions.
Make-ahead and storage
This apple cheesecake is at its best made a day in advance. Assemble it through the second layer of filling, cover it, and leave it in the refrigerator overnight. Set aside the remaining apples, the caramel, and the whipped cream until you’re ready to serve.
Storage: Keep it covered in the refrigerator for up to four days.
What to serve with no-bake apple cheesecake
I serve this no-bake caramel apple cheesecake with just coffee more often than anything else. Hot coffee, apple cider, and a cup of chai all balance with it. You don’t need ice cream or additional whipped cream. Some people might add a few slices of Cheddar cheese on the side.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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No-Bake Caramel Apple Cheesecake Recipe
Equipment
Ingredients
For the graham cracker crust
- 2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter melted
For the cinnamon apples
- 2 tablespoons unsalted butter
- 3 medium Honeycrisp apples peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the cheesecake filling
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup heavy whipping cream
For the topping
- ½ cup caramel sauce divided
- Whipped cream for garnish
- Apple slices for garnish
- Graham cracker crumbs for garnish
Instructions
Make the crust:
- In a medium bowl, stir together 2 cups graham cracker crumbs, 2 tablespoons brown sugar, and 8 tablespoons unsalted butter (melted) until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust while preparing the filling.
Cook the apples:
- Melt 2 tablespoons unsalted butter in a small skillet over medium heat.
- Add 3 medium Honeycrisp apples, diced, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice. Cook for 6 to 8 minutes, stirring occasionally, until the apples are tender and still hold their shape. Spread the cooked apples out on a plate and cool completely.
Make the filling:
- In a large mixing bowl, beat 16 ounces cream cheese until it is smooth and free of lumps.
- Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon, and beat until fully combined. In a separate bowl, whip 1 cup heavy whipping cream until it holds stiff peaks. Fold the whipped cream gently into the cream cheese mixture.
Assemble:
- Spread half of the filling over the chilled crust.
- Spoon half of the cooled apples over the filling and drizzle with about 4 tablespoons of the caramel sauce.
- Spread the remaining cheesecake filling on top. Cover and refrigerate at least 6 hours or overnight.
Finish and serve:
- Just before serving, top the cheesecake with the remaining apples and drizzle with the remaining 4 tablespoons of caramel sauce.
- Add additional whipped cream, apple slices, and a sprinkling of graham cracker crumbs if desired. Slice and serve.
Notes
Nutrition
Questions and tips
Storage
Keep it covered in the refrigerator for up to four days. It needs to stay cold the whole time, so get the leftovers back in before they sit out too long.
You can. Canned apple pie filling works ok, it just doesn’t taste as yummy. Chop the apples in the can into smaller pieces before you layer them in so the slices cut cleanly. Pie filling is usually sweeter than homemade cinnamon apples, so expect a richer, sweeter dessert.
Yes. The cheesecake sets just as well in a deep-dish pie plate. The slices won’t be as tall, but they’ll taste fine.
Press the crumbs firmly into the bottom of the pan and slightly up the sides, then chill the crust before adding any filling. When it’s time to slice, run the knife under hot water and wipe it clean between cuts. You can also bake the crust for about 8 minutes on 350 degrees F to help it set, but I find this unnecessary if it’s chilled long enough.
Yes. Wrap it tightly and freeze it for up to two months. Thaw it overnight in the refrigerator before serving.
